Directions
1Wash and clean the octopus under cold running water. Clean the inside of the head, remove the innards and the eyes. Cut it into small pieces.
2In a skillet heat the olive oil and add minced parsley and garlic. Cook for a minute.
3Add cut octopus and cook for a minute or two, add white wine and let it evaporate.
4Wash and cut the tomatoes and add them in the skillet. Cover and cook for approximately 40 minutes on low heat, until the octopus becomes tender. Stir every now and then and add some water if neccessary.
5When the octopus becomes tender, add sage leaves, stir well and cook on high heat for another 2 minutes. Adjust with salt and pepper.
6Bring a large pot of salted water to the boil and cook the pasta as indicated on the package.
7Drain the pasta and combine with the sauce.
Instead of cherry tomatoes you can use 400 g canned chopped tomatoes in their juice.
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